Herbs

Fresh vs dried herbs differ greatly by volume. Choose the correct form and cut (whole vs chopped).

Source: USDA FDC - herb search

A–Z filter

All B C P R T

Thyme, fresh thyme fresh

Page 1 of 1

Cluster composition

This category covers 5 ingredients. The dominant attribute clusters are chopped or sliced produce and dense or heterogeneous items.

chopped or sliced produce — 3 ingredients
dense or heterogeneous items — 2 ingredients

Primer

These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.

Methodology

Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
Conversions keep higher-precision intermediates and round to practical kitchen values.
Default volume is the US cup unless a page explicitly uses metric or UK standards.

Unit standards

Mass: grams (g).
Volume: mL, US cup, tbsp, tsp.
Assumed temperature: room temperature unless stated otherwise.

Sources (.gov)

Examples and edge cases

Fresh herbs are lighter than dried by volume (USDA FDC).
Chopped vs whole leaves pack differently (USDA FDC).
Moisture loss in drying increases mass per spoon (USDA FDC).

Last updated: 2026-05-31

← Back to converters Go to A–Z index